Position Summary

Manages and directs canning production.

General Purpose

To oversee and ensure coordination between all sectors of canning operations, and to promote communication with other affected departments of the complex

Position Responsibilities

• Crider, Inc. requires all employees to comply with and support all Food Safety and Quality policies, programs and procedures to ensure our products meet and exceed consumers’ expectations.

• Every supervisor must monitor five key areas to be productive and effective as a supervisor.
• 1. Safety
  2. Quality
  3. Yield
  4. Labor Cost
  5. Foreign Material

• Verify and correct department hours daily
• Ensure department is sufficiently staffed, communicating with Human Resources all needs
• Oversees that paperwork and documentation are completed, and production information is submitted in a timely manner
• Develop and train supervisor leads, and supply all tools necessary to complete their tasks
• Look ahead to future production to head-off production issues
• Supervisors shall always monitor and pay close attention to their lines during production. In addition to the following, it is necessary that the five key defined areas are monitored and maintained as close to standards during this process.
• Any accident (or near miss) in or around your area in canning that involves your subordinates being injured etc. should be documented and turned into the nurse and your direct manager should be notified immediately.
• The chiller water level should be monitored; overflow drains, internal temperature and the meat level in the chiller must be maintained to only be 3 to 4 breast high to keep the process under control throughout each shift.
• Standard fill weights for each product should be checked prior to starting your line up and monitored throughout your shift.

• Supervisors shall always be cognitive of labor cost daily and weekly to minimize labor expenses in your department.
• Supervisor shall meet with their employees at least twice a month to reiterate food and safety training, food and safety training, and educate them on new and more effective routes in the canning process. Supervisors should also inform their employees of their individual performance, as a department and as well as the company in its entirety.
• Good housekeeping should always be maintained daily throughout your shift.
• All can washers are to always have running soap. Supervisors shall ensure that the spray nozzles are spraying on the cans and are being washed properly. If not, maintenance should be notified immediately to rectify the situation.
• Any downtime over 10 minutes or that is reoccurring should be reported immediately to the maintenance supervisor or lead person on duty and the production manager on duty.
• Supervisors should always think of safety and quality first.
• Supervisors should always be mindful of their product yields daily, weekly and monthly to ensure that you, as a supervisor, are being effective in all areas of your department. If anytime your departmental yield declines the shift supervisor should investigate the reasoning for the decline and brainstorm alternative techniques for improvements. The following are examples of mishaps that could occur: The chiller meat level exceeded 4 breast high, chiller temp warm, marination pick up was too low or standard can fill weight was too high etc.
• Supervisors must ensure that all their line paperwork is being filled out correctly and double-checked before it’s turned into the proper personnel. Supervisors are also responsible for completing your employees’ time in the Kronos System and sending in your employee’s attendance bonuses weekly. Also, it is required to enter your lines production canned number totals, line time, raw pounds input and downtime input into the canning snapshot on the computer drive daily.
• There are several steps required to be before a production supervisor can start a shift, the following are the correct steps for a successful work day (1) Production supervisors are required to print off a fresh spec sheet from the intranet daily under R & D (Canning) on the computer drive prior to starting your shift (2) verify and sign off that your video jet codes are correct and (3) that the product your running is being ran by the spec that was designed for that particular product.
• Production supervisors are allowed two 30-minute breaks per shift and should notify their immediate shift manager on duty prior to leaving the floor. This is to ensure that their area is being monitored during their breaks.
• Last but the most important is (Foreign Material) under no circumstances should supervisors allow foreign materials to get in a can of product for shipment to a customer. Foreign Materials could be cardboard, Metal, Plastic, Wood or Gloves etc. You should always pay close attention to avoid any foreign materials tampering with our product. Train your employees on how to avoid foreign materials in the product and implement a check and balance system to ensure no product leaves the warehouse that could have been compromised. If a supervisor finds foreign material in the product, he/she shall immediate notify the Q.A. supervisor on duty and their production manager on duty in addition to completing a foreign material form and product deviation form by the end of their shift and turn it in to Q. A.

Essential Skills and Experience

• 3 to 5 years supervisory experience preferred.
• Familiar with 5S processes
• Strong communication skills – Must be able to effectively communicate with the team management, decision makers on all levels. Candidate must be able to operate in Microsoft Suite: (outlook, excel….)
• Confident decision making – must possess the knowledge and confidence to be decisive in pressurized situations to ensure deadlines are met and tasks are accomplished.
• Effective planning and process improvement – able to analyze and decipher production schedules and implement plans so that the company is able to deliver quality wholesome products on time.

Preferred Relevant Skills and Experience

• 3 years supervisory experience in food related industry
• Lean Six Sigma Certified
• Experienced in Continual Improvement Processes
• Experience in Project Management, Analysis and Quality Control are a plus

Positions reporting to this person

• All hourly employees assigned to the supervisor’s area of responsibility

General Sign-Off: The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies. The company reserves the right to modify, interpret, or apply this job description in any way the company desires. This job description in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. This job description is not an employment contract, implied or otherwise. The employment relationship remains “AT- WILL.” Qualified employees who, because of a physical or mental impairment that significantly limits a major life activity, require reasonable accommodations to perform the essential functions of this position should notify their Manager or Human Resources.

Food Safety Sign-Off: All team members at Crider Foods must adhere to our food safety requirements and must report food safety problems to management. All attempts should be made to ensure that the written and digital records are documented at the time the activity is performed, legible, clear, concise and suitably authorized (not falsified) by those undertaking monitoring (documented work tasks). This position may be responsible for the inspection and verification of records.

“We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law”.